Miss Kate Kempton

Ingredients

• 1 quart of milk
• 2 squares of chocolate chocolate whips* yolks of ten eggs
• half pint of cold milk
• ten eggs

Directions

1. Coffee Cream,

2. t pint cream. j % box gelatine,

3. i cup strong coffee. ( I cup sugar.

4. Soak the gelatine in the boiling coffee, and add the sugar. When thoroughly dissolved set aside to cool. Whip the cream until thick. Strain the coffee through a linen strainer, pour into the cream and beat thoroughly. Wet the moulds in cold water, then pour into them the cream. Set in the ice box for three or four hours.

5. MRS. DELIA A. WATSON.

6. I pint of cream.

7. 2 squares of chocolate

8. Chocolate Whips*

9. Yolks of ten eggs. Vanilla.

10. Heat a pint and a half of the milk in a double boiler. Beat the yolks with the sugar, add the half pint of cold milk, and pour the hot milk into it, stirring all the time. Return to the double boiler and cook until quite thick.